Rating: 4 stars
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Jane's skills as a pastry chef shine in this stunning dessert. Look for rose water with the extracts in specialty or gourmet stores, or in Indian or Mediterranean food markets. Although it adds a sublime floral essence, you can omit it and substitute 1/2 teaspoon vanilla extract. We call for 3-inch ring molds, but for more drama, go for 1 1/2- to 2-inch molds with high sides.

Jane and Jeremy Strode
Recipe by Cooking Light July 2010

Gallery

Credit: William Meppem; Styling: Lynsey Fryers

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 6 (3-inch) ring molds on a parchment-lined baking sheet. Lightly coat molds with cooking spray. Combine crumbs and oil in a small bowl, stirring with a fork until moist. Gently press 2 tablespoons crumb mixture into bottom of each mold. Chill 30 minutes.

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  • Combine sugar, lemon juice, and cream cheese in a food processor, and process until smooth. Add yogurt and rose water; process until combined.

  • Sprinkle gelatin over 1/3 cup water in a small microwave-safe bowl; let stand for 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Fold in egg white. Pour 1/3 cup yogurt mixture over crust in each mold. Chill at least 2 hours or until set.

  • Preheat grill to medium-high heat.

  • Arrange figs, cut side down, on a grill rack coated with cooking spray; grill 2 minutes or until lightly browned and tender. Run a knife around outside edge of each ring mold; remove molds from cheesecakes. Place 1 cheesecake and 2 fig halves on each of 6 dessert plates; sprinkle each serving with 1 teaspoon pistachios.

Nutrition Facts

333 calories; fat 16.9g; saturated fat 6.9g; mono fat 6.4g; poly fat 2.5g; protein 7.8g; carbohydrates 40.1g; fiber 2.4g; cholesterol 32mg; iron 0.9mg; sodium 233mg; calcium 90mg.
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